Serving Size 50 g
Per 100 g
|Energy||725 kJ||1449 kJ|
|Protein||4.9 g||9.8 g|
|Fat, total||0.35 g||0.7 g|
|- saturated||0.05 g||0.1 g|
|Carbohydrates||36.25 g||75.2 g|
|- sugars||0.7 g||1.4 g|
|Sodium||2 mg||4 mg|
This hard semolina is made in Australia from premium durum wheat with absolutely no additives. The wheat is milled and the coarser part of the grind, that remains after the finer flour has been sifted, is Semolina. It has a pale golden colour with a light nutty flavour and natural aroma. Semolina can be used to make porridge, pasta, pizza bases, savoury dishes and delightful cakes, puddings and crusty bread. It is a feature in a wide range of sweet and savoury recipes from India, Asia, Mediterranean and Middle Eastern countries.
How to Use:
To make wonderful semolina porridge; bring 1 cup of dairy and 1/2 cup of water to the boil in a thick-bottomed pot. Reduce heat and whisk or stir in 1/2 cup semolina. Continue stirring and cook until thick – about 6 minutes.
A little honey or coconut syrup can be added during cooking. Serve with your choice of yoghurt, berries, crushed nuts or seeds. Semolina is often used to make traditional pizza dough and pasta.
Try delicious plump oven-baked gnocchi. It can be served as a savoury side dish, as a ‘mash’ or in place of couscous, and used to make yummy eggless tarts with besan flour and roasted vegetables.
Semolina is also an ingredient in many Asian and Middle Eastern dishes.
Create delightful cakes and puddings – moist lemon or orange semolina desserts are a favourite. Semolina is also excellent in home-baked bread and produces a lovely crusty loaf.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended.
Up to 12 months when stored as above. See Best Before date.
Images for illustrative purposes only.